Re: Creole Ketchup Recipe (LSCDL Recipe)

[Guest guest]

Here's what wiki says about creole mustard:

http://en.wikipedia.org/wiki/Creole_Mustard

Creole Mustard is a condiment found most commonly in the Southeastern region of

the United States, specifically Louisiana. A staple in New Orleans-style

cuisine, which is a blend of Spanish, French, African and German influences,

Creole mustard owes its grainy appearance and distinctive tang to a higher

concentration of flavorful mustard seeds as compared to other mustard varieties.

Creole mustard is a versatile condiment featured on po' boy sandwiches and used

in sauces, dressings and dips for everything from vegetables to salads to

pretzels and chips. It can be used to create a marinade for meats, and can be

incorporated into seafood dishes, such as crab cakes, battered seafood or served

as a glaze or dipping sauce, as well. It is also the key ingredient found in New

Orleans-style or Creole-style remoulade sauce.

Creole mustard is the bomb. It's grainy and a little spicy and I guess I grew up

eating it here in Louisiana. It's so much better than plain yellow mustard. I've

found that I tolerate the 365 brand German mustard at Whole Foods. It kind of

reminds me of creole mustard. A grainy dijon would probably be a good sub.

Misty Kimble (Louisianian)

CD - no meds

SCD - Jan 2008

> What is Creole mustard? Can another work as well?

[Guest guest]

At 03:53 AM 8/17/2010, you wrote:

I can tell

I will use the crockpot method when I try this, but what is Creole

mustard? Can another work as well?

If you look in the Mustard Recipes posted just before the Creole Ketchup,

you'll find the recipe for Creole Mustard, which is super simple! Yes, I

suppose you could use another mustard, if you have a legal

brand.

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

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